
this weekend 27th & 28th April
Entree
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steak béarnaise with potato and gruyere gratin
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herb and goats cheese brioche crostini
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warm black figs with gorgonzola, prosciutto and vincotto
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sticky pork belly spring rolls, nam jim to dip
Main
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miso glazed kingfish, tofu and oyster mushroom broth
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brasied lamb rump with confit carrot puree
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classic beef bourguignon
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handmade potato gnocchi with smoked speck, peas and parmesan
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wild mushroom risotto, parmesan and thyme (vegetarian)
Dessert
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goats cheese panna cotta with strawberry and mint salad
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apple and cinnamon croissant bread and butter pudding
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north american key lime pie
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espresso affogato
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selection of crave gelato (see our cabinet)
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